Crunchwrap Supreme
, Serves 4
Homemade taco-stuffed flour tortilla parcels, pleated around a crisp tostada and pan-crisped until golden.
| 450 g ground beef | Brown beef with spices, 6 min | Add beef, cheese sauce & tostada | Layer sour cream, lettuce, tomato, cheeses | Cap with tops, pleat & flip | Fry in oil, 3 min per side |
| 1 tsp chili powder | |||||
| 1/2 tsp ground cumin | |||||
| 1/2 tsp ground paprika | |||||
| Kosher salt | |||||
| Freshly ground black pepper | |||||
| 4 large flour tortillas (for the wraps) | |||||
| 120 ml nacho cheese sauce | |||||
| 4 tostada shells | |||||
| 240 g sour cream | |||||
| 100 g shredded lettuce | |||||
| 150 g chopped tomatoes | |||||
| 115 g shredded cheddar | |||||
| 115 g shredded Monterey Jack | |||||
| 4 large flour tortillas (to cut into tops) | Cut tops from tortillas with shell | ||||
| 1 tbsp vegetable oil |
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